Creamy Potato Soup
Serves 4
15 mins prep
40 mins cook
55 mins total
This creamy potato soup has a Greek flare to it with the oregano, lemon and feta topping. It's also packed with protein from the nutritional yeast and lentils.
Add butter to a soup pot and turn to medium heat.
Once butter is melted, add minced garlic and diced onions. Cook for about 3-5 minutes until softened. Stir in flour and stir to create a paste.
Reduce heat to medium low and gradually pour in milk while constantly whisking; this will be somewhat thick but keep whisking to get a smooth consistency until all the milk is incorporated.
Whisk in dried oregano, salt and ground pepper.
Stir in chopped potatoes and lentils. Then stir in nutritional yeast to combine.
Add in vegetable stock paste and 5 cups of water, stirring fully to combine all ingredients. Turn back up to medium or medium-high heat to bring to a simmer. Once simmering, turn to medium-low heat and keep at a simmer.
Simmer for 20-25 minutes until potatoes and lentils are tender. If soup is thickening too much and the potatoes and lentils aren't quite cooked yet, add 1-2 cups more water and continue cooking.
Once potatoes and lentils are just tender, stir in the diced tomatoes and cook for 5 more minutes to meld the flavours. Finally add in the zucchini and cook 2 minutes.
Taste and adjust seasonings with more dried oregano, salt and pepper if needed.
Serve topped with crumbled feta cheese, fresh oregano leaves and a slice of lemon.
